A gyro typically is made of meat, often lamb, roasted on a spit and served sandwich style in folded pita bread. It's topped with tomato, onion and a Greek-style yogurt. Tradition takes a slight twist with the use of ground beef, spinach and ripe olives. Opa! —Mary Johnson, Coloma, Wisconsin
- 1 pound lean ground beef (90% lean)
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 6 green onions, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 teaspoons lemon-pepper seasoning, divided
- 1 large tomato, chopped
- 1 cup (8 ounces) fat-free plain yogurt
- 1/2 cup reduced-fat mayonnaise
- 6 pita breads (6 inches), halved
- 12 lettuce leaves
- 1 cup (4 ounces) crumbled feta cheese
- In a large skillet, cook beef over medium heat until no longer pink. Add the spinach, onions, olives and 1 teaspoon lemon pepper; heat through. Stir in tomato; set aside.
- In a small bowl, combine the yogurt, mayonnaise and remaining lemon pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce. Yield: 6 servings.
Originally published as Beef & Spinach Gyros in Taste of Home April/May 2012, p46
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